Skip to main content


Cranberry-Rosemary Scones
To make this recipe ahead, freeze unbaked scones on a parchment-lined baking sheet until firm, about 1 hour, then transfer to an airtight container and freeze for up to 3 months. Bake at 425 degrees from frozen until golden brown, 18 to 20 minutes.
1 Tbsp. chopped fresh rosemary, divided
1 Tbsp. coarse sugar such as turbinado or demerara
2 1/3 cups (10 oz.) all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. table salt
3/4 cup fresh or frozen and thawed cranberries, roughly chopped
1 1/4 cups heavy cream, plus more as needed and for baking
+ Add to Shopping List
Cranberry-Rosemary Scones

Cranberry-Rosemary Scones

Cranberry-Rosemary Scones
  • Servings:Makes 8 scones
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Place a rack in upper-middle of oven and heat to 425 degrees. Line a baking sheet with parchment. In a small bowl, combine 1 teaspoon rosemary with the coarse sugar; set aside.
2. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add cranberries and remaining 2 teaspoons rosemary and mix gently with hands or a rubber spatula. Drizzle cream over dry ingredients and mix very gently until a cohesive dough forms and no streaks of dry flour remain. (If dough is too dry to hold together, gently work in more cream 1 tablespoon at a time.)
3. Transfer dough to a lightly floured surface and gently pat into a 7" circle, about 1" thick. Brush with more cream, then sprinkle rosemary sugar over top. Cut circle into eight wedges and transfer to prepared pan, spacing scones about 2" apart.
4. Bake until scones are golden brown, about 15 minutes. Transfer to a wire rack and let cool 10 to 15 minutes before serving.
Source: Hannaford fresh Magazine, December 2021